Crispy, golden-brown onion pakoras are a beloved street food and a delightful treat, especially during Iftar. These savory fritters, made with thinly sliced onions dipped in a flavorful chickpea flour batter, offer a perfect blend of crunchy exterior and soft, flavorful interior. The irresistible aroma alone is enough to entice anyone, and their versatility allows for easy customization with your favorite spices. Whether you’re a seasoned cook or a kitchen novice, this recipe is surprisingly simple and delivers consistently delicious results, perfect for sharing with family and friends.
This easy-to-follow recipe will guide you through each step, from preparing the onion slices to achieving that perfect, crispy texture. Get ready to experience the joy of making these addictive onion pakoras, a true taste of deliciousness that will quickly become a staple in your culinary repertoire. So, let's dive into the detailed step-by-step instructions and create some magic in the kitchen!
Tools Needed
- bowl
- knife
- frying pan
Ingredients
- Onions: 4-5 medium sized
- Salt: 1 teaspoon
- Coriander: 1 tablespoon (coarsely crushed)
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon
- Celery seeds: 1/4 teaspoon
- Coriander leaves: a little
- Mint leaves: a little
- Green chilies: 4-5 (finely chopped)
- Chaat masala: 1 teaspoon
- Gram flour: 1 cup
- Rice flour or Cornflour: 2 tablespoons
- Ginger paste: 1 teaspoon
- Water: as needed
- Oil
Step-by-Step Instructions
Step 1. Prepare the Onions and Batter
- Cut the onions into medium-thick slices (not too thin, not too thick). This prevents burning and ensures the gram flour cooks properly.
- Place the sliced onions in a bowl and add salt. Mix well and let it sit for 5-7 minutes to draw out excess water.
- Add the crushed coriander, turmeric powder, red chili powder, celery seeds, coriander leaves, mint leaves, chopped green chilies, and chaat masala to the onions. Mix thoroughly.
- Add 1 cup of gram flour, mixing well. Add ginger paste and rice flour (or cornflour).
- Gradually add water while mixing, ensuring the batter is thick enough to hold its shape without being too runny.
Step 2. Fry the Pakoras
- Heat oil in a frying pan. Once hot, carefully drop spoonfuls of the onion mixture into the hot oil. Fry until golden brown and crispy (6-7 minutes).
Step 3. Serve and Enjoy
- Remove the crispy onion pakoras from the oil and serve hot with mint chutney or yogurt raita.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Medium-thick onion slices are key to prevent burning and ensure even cooking.
- Adding salt first draws out excess moisture from the onions, reducing the need for extra water in the batter.
- Rice flour adds extra crispiness to the pakoras.
Nutrition
- N/A
FAQs
1. Can I use other vegetables besides onions in the pakora batter?
Absolutely! Potatoes, spinach, cauliflower, and even carrots are popular additions. Just ensure they are thinly sliced or finely chopped for even cooking.
2. My pakoras are soggy, what went wrong?
This often happens if the batter is too thick, the oil isn't hot enough, or you overcrowd the pan. Use a thinner batter, heat the oil well, and fry in smaller batches for crispier pakoras.
Enjoy your freshly made, crispy onion pakoras! These flavorful fritters are the perfect addition to your Iftar meal, offering a satisfying and delicious way to break your fast. Now go forth and impress your friends and family with this simple yet incredibly rewarding recipe!